Iced Stone Fruit Dessert

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Iced Stone Fruit Dessert
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Difficulty:
moderate
Difficulty
Preparation:
3 h. 40 min.
Preparation
Calories:
153
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie153 kcal(7 %)
Protein1.63 g(2 %)
Fat0.45 g(0 %)
Carbohydrates38.12 g(25 %)
Sugar added25.15 g(101 %)
Roughage2.3 g(8 %)
Vitamin A223.9 mg(27,988 %)
Vitamin D0 μg(0 %)
Vitamin E1.03 mg(9 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.99 mg(8 %)
Vitamin B₆0.06 mg(4 %)
Folate10.46 μg(3 %)
Pantothenic acid0.28 mg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C11.63 mg(12 %)
Potassium301.59 mg(8 %)
Calcium18.33 mg(2 %)
Magnesium12.61 mg(4 %)
Iron0.47 mg(3 %)
Zinc0.24 mg(3 %)
Saturated fatty acids0.03 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
3 cups canned Apricot (drained)
1 ⅔ cups cold water
½ cup caster sugar
lemons (juiced from one lemon)
How healthy are the main ingredients?
Apricotlemon

Preparation steps

1.
Place the apricot halves, lemon juice and 200ml of cold water in a food processor and blitz until smooth.
2.
Pass the purée through a sieve and collect in a clean bowl. Heat together the remaining water and the caster sugar in a saucepan over a medium heat.
3.
Simmer for 5 minutes until the sugar has dissolved and the syrup has reduced a little. Remove from the heat and allow to cool completely before combining with the apricot purée.
4.
Churn in an ice cream maker according to the manufacturer's instructions; once the sorbet is smooth, soft and starting to set, spoon into a freezable container and freeze for at least 2-3 hours until set.
5.
When you are ready to serve the sorbet, remove it from the freezer a few minutes beforehand.
6.
Use a warm, damp ice cream scoop to make even balls of the sorbet. Place in bowls and serve immediately.